Moist and flavorful pork tenderloin cooked right along with fresh green beans and potatoes. It’s a perfect sheet pan dinner that will have your whole family asking for more!
Mix together the garlic powder, onion powder, paprika, rosemary, syrup, vinegar, mustard, 2 Tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon pepper in a 9×13″ pan.
Place the tenderloins in the marinade, turning to coat. Allow to marinate for at least two hours, but as long as overnight.
When ready to cook, preheat the oven to 450°F.
Clean and snap green beans. Toss in a bowl with 1 Tablespoon olive oil and ¼ teaspoon each of salt and pepper. Arrange in a line down the center (the short way) of a rimmed baking sheet.
Cut the potatoes in half. place in the same bowl you tossed the green beans in. Drizzle with another Tablespoon of oil, sprinkle with paprika and a quarter teaspoon each of salt and pepper. Arrange cut side down on either side of the green beans on the baking sheet.
Remove the tenderloins from the marinade and place over the green beans. Be sure to have a little space between the tenderloins, the should not be touching.
Roast 20-25 minutes or until the center of the pork reaches 145°F.
Rest for 5-10 minutes before slicing. If desired, toss potatoes with melted butter and/or fresh herbs before serving.